In a heavy saucepan, melt
butter, add the onion and celery, and cook until the onion is soft but
not browned. Stir in the flour, then add the milk and cream and bring to
the boil, stirring constantly. Remove from the heat and let cool a few
minutes. Add the crabmeat with the eggs. When ready to serve, warm the
soup briefly to 180 degrees over low heat stirring. Do not allow to boil.
Taste, season with salt, pepper, and the hot sauce. To serve, place a small
amount of Madeira in each soup bowl, add the soup, top with whipped cream
and sprinkle with the paprika.

Preheat oven to 425 degrees.
To prepare the sauce, in a small saucepan, combine cheddar and milk. Cook,
stirring, over medium low heat until the cheese has melted and the mixture
is smooth about 5 minutes. Stir in the mustard and pepper. Place the fish
fillets on a rack on a broiler pan. Brush them with the sauce. Bake until
sauce is bubbly and fish flakes easily when tested with a fork. About 5
to 8 minutes. Place fish on serving plates; sprinkle with the chopped dill.
Garnish with dill sprigs and lemon peel.